Paula Deen Shrimp and Grits Recipe
This Paula Deen Shrimp and Grits Recipe is rich, creamy and full of Southern flavor. It is perfect for breakfast, brunch or dinner.
Ingredients
For the grits:
- 1 cup grits
- 4 cups water or chicken broth
- 2 tablespoons butter
- ½ cup shredded cheddar cheese
- ½ teaspoon salt
For the shrimp:
- 400 g shrimp peeled and deveined
- 2 tablespoons butter
- 2 garlic cloves minced
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons lemon juice
- 2 slices bacon chopped
- 2 tablespoons chopped green onions
Instructions
Cook the grits
- In a saucepan, bring water or broth to boil. Add grits and cook on low heat until thick and creamy.
Add butter and cheese
- Stir butter and cheddar cheese into grits. Mix well until smooth and creamy. Keep warm.
Cook the bacon
- In a skillet, cook chopped bacon until crispy. Remove and set aside, keeping some fat in the pan.
Cook the shrimp
- Add butter to the same pan. Add shrimp, garlic, paprika, salt and pepper. Cook until shrimp turn pink.
Add lemon juice
- Pour lemon juice over shrimp. Stir gently to coat and enhance flavor.
Combine bacon and shrimp
- Add cooked bacon back to the shrimp. Mix well for a rich and smoky taste.
Serve the dish
- Spoon creamy grits into bowls. Top with shrimp mixture evenly.
Garnish
- Sprinkle green onions on top for fresh flavor and color.
Serve warm
- Serve immediately while hot and enjoy the rich and creamy dish.
Notes
- Use stone-ground grits for best texture
- Add cream for extra rich grits
- Use smoked paprika for deeper flavor
- Add hot sauce for spice
- Use shrimp with tails for better presentation
- Add mushrooms or peppers for variation
- Use garlic butter for extra taste